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KISSES Caramel Cheesecake

Details

Time
8 hours
Skill Level
Intermediate
Yields
1 cheesecake

Turn HERSHEY'S KISSES Milk Chocolates Filled with Caramel into a sweet, melty layer between rich cheesecake and a crumbly cookie crust. Use a premade crust, or find the easy recipe for the homemade version below.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
45 minutes
Cool Time
2 hours 30 minutes
Chill Time
4 hours

Ingredients

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
 Bowls
Bowls
Wire Rack
Wire Rack
Microwave-Safe Bowl
Microwave-Safe Bowl
Microwave
Microwave
Refrigerator
Refrigerator
Springfoam Pan
9-Inch Springfoam Pan
1

Prepare Cookie Crumb Crust. Heat oven to 350°F.

2

Remove wrappers from caramel filled chocolates. Place 56 chocolates and milk in microwave-safe bowl. Microwave at medium (50%) 30 seconds; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gently pour and spread on bottom of prepared crust.

3

Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Gently spoon over caramel mixture.

4

Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely, remove side of pan.

5

Place 4 caramel filled chocolates and water in small microwave-safe bowl. Microwave at medium 30 seconds or until chocolates are melted and smooth when stirred. Drizzle over surface of cheesecake. Cover; refrigerate until chilled. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers.

Cookie Crumb Crust: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

Additional questions?